White tea owes its name to the silver-coloured down covering its buds and is produced mainly in China. The apical bud undergoes two operations: withering and then immediate drying in the open air. During harvest they only pick the very young leaves and buds covered with the delicate down. An infusion is crystalline with a light and delicate scent and suits the needs of finer palates.
"It should be tasted between your teeth."